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Free fat, surface fat and dairy powders: interactions between process and product. A review
Matière grasse libre, matière grasse de surface et poudres laitières enrichies en matière grasse : interactions procédé-produit. État de l'art

Marie-Laure Vignolles, Romain Jeantet, Christelle Lopez and Pierre Schuck

Lait, 87 3 (2007) 187-236

Published online: 21 July 2007

DOI: https://doi.org/10.1051/lait:2007010

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